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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Almond Macaroons Recipe

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This recipe for Almond Macaroons is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound blanched almonds
1 1/4 cups sugar
3 egg whites
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
Whole blanched almonds for garnish (optional)
Directions:
Directions:
Preheat the oven to 325˚F. Line 2 baking sheets with parchment paper.

In a food processor, grind the 1 pound of almonds. Measure the almonds: you need about 3 cups. If you don’t have 3 cups after grinding the almonds, process another cup of almonds in the food processor and process until the almonds are very finely ground. Remove to a large bowl. Add the egg whites, almond extract, and vanilla. Mix well with your hands.

Form cookies on the prepared baking sheets, using a heaping teaspoon for each one and leaving about 1 1/2 inches of space between each cookie. If desired, place 1 whole blanched almond in the center of each macaroon. Bake for 10 minutes or until golden brown. Cool for 2 minutes on the baking sheets. Remove to a rack to finish cooling. Store in an airtight container for up to 3 days or freeze for up to 2 months.

(From Cookies Year-Round by Rosemary Black)

 

 

 

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